This old-fashioned Salmon Loaf is a salmon and rice casserole topped with a creamy sauce. It's ideal for the season of Lent, yet it is equally delicious anytime of the year.
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Variety is the spice of life, and salmon is one of my favorite ways to incorporate fish into my mealtime rotation. It's versatile, from salads like blackened salmon Caesar to main dishes like this salmon loaf.
This recipe is a retro mash-up of salmon cakes and meatloaf in casserole form. It's casual, comforting, and easy to make. The delicious cream sauce elevates it, making it perfectly suited for dinner with guests.
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Why This Recipe Works
- Nutritious: This savory salmon loaf is packed full of nutrient-rich ingredients. Salmon is rich in protein and omega-3 fatty acids. Cottage cheese is low-fat and full of protein. The cream sauce is made with 1% milk to keep it lighter and lower in fat. Added veggies provide nutritious flavor.
- Both leftover and canned salmon can be used.
- Make-ahead: Assemble the casserole one day in advance. Then, prepare the sauce while the casserole bakes. Leftovers reheat well.
Ingredient Notes
Casserole Ingredients
- Salmon: I prefer roasting fresh salmon, but canned salmon can also be used for convenience.
- White rice: Long grain, jasmine, and basmati can be used.
- Cottage cheese: This ingredient may seem a little strange, but trust me on this one. It adds creaminess and moisture to the dish.
- Crushed saltines: These crackers give the dish a crunchy topping. Panko bread crumbs can also be used.
Sauce Ingredients
- Mushrooms: I like to add fresh mushrooms, like baby bella or button, that have been sautéed until golden brown and caramelized. Traditionally, canned mushrooms are used in this recipe, but I prefer fresh.
- Peas: Frozen peas add ease, convenience, and bright color.
- Pimentos: These are optional, but I love the pop of color they give the sauce.
See the recipe card for complete instructions and ingredient amounts.
How to Make Salmon Loaf
Step 1: Brush the salmon with olive oil and season with salt and pepper. Roast at 425℉ until the internal temperature reaches 145℉. Cool and flake it apart.
Step 2: Combine the salmon, rice, cottage cheese, onion, green pepper, soy sauce, black pepper, and eggs in a large mixing bowl. Fold together until well combined.
Step 3: Transfer the mixture into a greased baking dish. Top with crushed crackers and Parmesan cheese. Drizzle with olive oil or melted butter. Bake at 350℉ for 45 minutes until golden brown on top. Let rest while you make the sauce.
Step 4: Cook the mushrooms in butter until brown and caramelized. Transfer the mushrooms to a plate.
Step 5: Add more butter to the skillet. When melted, whisk in the flour and cook for one minute.
Step 6: Slowly add the milk and whisk until smooth. Cook for 2-3 minutes to allow the sauce to thicken.
Step 7: Season with salt and pepper and stir in the mushrooms, peas, and pimientos (optional). Cook for one minute until warmed through.
Step 8: Slice the salmon loaf into squares and serve with lemon wedges and a spoonful of sauce.
Serving Suggestions
This dish is perfect for a ladies' lunch, dinner on busy weeknights, or as a main dish for guests. Serve with a green salad with balsamic dressing or with a side dish, such as Maple Ginger Roasted Carrots, oven Charred Broccolini, or Green Beans with Pancetta.
Recipe FAQs
Canned salmon is a great short-cut option. The salmon should be drained and picked through to remove any bones before combining it with the other ingredients.
Store the salmon casserole and the cream sauce separately in the refrigerator for 3-4 days. For individual servings, it reheats very well in the microwave. For larger servings, cover the casserole dish with aluminum foil and heat in a 350℉ oven until warm. Reheat the sauce in a saucepan over low heat. Stir in a splash of milk if necessary.
More Salmon Loaf Pairings
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📖 Recipe Card
Salmon Loaf
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Ingredients
Salmon loaf
- 14-16 ounces cooked fresh salmon (flaked OR 14-16 ounces canned salmon, drained and flaked, see notes 1 and 2)
- 2 cups cooked white rice
- 16 ounces cottage cheese
- ½ cup finely diced onion (about 1 small onion)
- ¼ cup diced green pepper
- 2 teaspoons soy sauce
- 2 large eggs (beaten)
- 1 pinch black pepper
Topping
- 1 cup crushed saltine crackers (approx. ⅔ sleeve of crackers)
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoons olive oil (or melted butter)
Sauce
- 4 tablespoons unsalted butter (divided)
- 4 ounces mushrooms (like Baby Bella)
- 3 tablespoons all-purpose flour
- 1½ cup 1% milk (note 3)
- ¼ teaspoon Kosher salt (or to taste)
- ⅛ teaspoon white or black pepper (or to taste)
- 1 cup frozen peas
- 2 tablespoons diced pimentos (optional)
- lemon wedges (for serving)
Instructions
- Preheat the oven to 350℉. Butter a 9x9 baking dish. Set aside.
- Combine the salmon loaf ingredients in a large mixing bowl and stir to combine. Transfer the mixture to the prepared baking dish. Top with the crushed saltines and grated Parmesan. Drizzle with the oil.14-16 ounces cooked fresh salmon, 2 cups cooked white rice, 16 ounces cottage cheese, ½ cup finely diced onion, ¼ cup diced green pepper, 2 teaspoons soy sauce, 2 large eggs, 1 pinch black pepper, 1 cup crushed saltine crackers, ¼ cup freshly grated Parmesan cheese, 2 teaspoons olive oil
- Bake for 45 minutes until set and golden brown on top. Allow to rest while making the sauce.
- Heat a non-stick skillet over medium heat. Add one tablespoon of butter and mushrooms. Saute until golden and caramelized, approx. 5 minutes. Transfer the mushrooms to a plate and set aside. Add the remaining 3 tablespoons of butter. When melted, whisk in the flour until well incorporated. Cook for one minute. Slowly add the milk, whisking to create a smooth sauce. Cook for 2-3 minutes to allow the sauce to thicken.4 tablespoons unsalted butter, 4 ounces mushrooms, 3 tablespoons all-purpose flour, 1½ cup 1% milk
- Season with salt and white pepper. Stir in the peas, mushrooms, and pimientos. Cook for one minute until heated through.¼ teaspoon Kosher salt, ⅛ teaspoon white or black pepper, 1 cup frozen peas, 2 tablespoons diced pimentos
- Cut the salmon loaf into squares. Serve with a wedge of lemon and spoon the sauce over the top.
Notes
- To cook the fresh salmon, brush it with oil and season it with salt and pepper. Roast at 425°F until the internal temperature of the salmon reaches 145°F. Flake the salmon before adding it to the rest of the ingredients.
- If using canned salmon, drain it, pick through it carefully to discard any bones, and then flake it apart.
- Whole or 2% milk can be substituted for 1%. I don't recommend using fat-free milk due to its higher water content.
- The casserole can be made one day in advance. When ready to bake, prepare the sauce.
- Store leftovers in the refrigerator for 3-4 days. To reheat, cover the casserole with aluminum foil and bake in a 350°F oven until warmed throughout. Reheat the sauce in a saucepan over low heat. Thin with a splash of milk if necessary. Smaller portions can be reheated in the microwave. -
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This recipe is very nostalgic for me. It's so comforting and is a delicious way to enjoy salmon.